BETTER THAN TAKEOUT - The Best Chinese Beef Stir Fry Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is less expensive.

Cut beef into ⅛ of an inch thick pieces.

Marinate beef with ½ tbsp soy sauce, ¼ tsp salt, and ¼ tsp finely ground white pepper. Mix well.

Add a drizzle of vegetable oil to the beef to prevent sticking and set aside.

Prepare 7 oz of Chinese celery by removing leaves and roots, using only the stems.

Dice 4 cloves of garlic and 6 Thai bird's-eye chilies.

Separate 2 scallions into white and green parts; cut green parts into 1-inch-long stalks.

Smash and dice 1 inch of ginger.

Preheat wok on maximum heat until smoking hot.

Add a big drizzle of oil, then toss in Chinese celery stems, diced garlic, Thai bird's-eye chilies, ginger, and scallion whites. Stir over high heat for 30 seconds.

Add marinated beef and stir until meat slices are separated, cooking for 1-2 minutes.

Season with ½ tbsp oyster sauce, ½ tbsp soy sauce, and ½ tbsp Chinese cooking wine, splashing to the side of the wok.

Stir quickly to incorporate and achieve wok hei.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens